Goat Cheese Wrapped In Phyllo Recipes

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISéE SALAD

Steps:

• Make cups:
• Preheat oven to 375°F.
• Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
• Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
• Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
• Make filling:
• Increase oven temperature to 400°F.
• While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
• Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
• Make salad while soufflés bake:
• Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
• Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
• Place a soufflé cup in each salad and serve immediately.

ARUGULA AND PHYLLO- WRAPPED GOAT CHEESE

Steps:

• Roll the goat cheese logs in the herbs.
• Lightly brush the phyllo sheets with olive oil. Place 3 sheets on top of one another. Place 1 cheese log at the short end. Roll the phyllo over once, then tuck in the sides and continue to roll up to make a tight package. Repeat with the remaining phyllo and goat cheese.
• Place the phyllo packages seam side down on a tray and brush with more olive oil. Wrap in foil and refrigerate for up to 2 days.
• Preheat the oven to 425 degrees. Brush a small baking sheet with the remaining olive oil.
• Put the phyllo packages on the baking pan and bake in the middle of the oven for 10 to 15 minutes, until the phyllo is golden brown. Remove from oven and cool.
• Combine vinegar, mustard and pepper in a large salad bowl. Whisk in the hazelnut or walnut oil. Add the arugula and toss. Slice the phyllo-wrapped cheese logs into 1/2-inch-thick slices. Arrange the arugula on individual salad plates with a slice of the hors d'oeuvre and serve.

BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS

Steps:

• Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
• Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
• Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
• Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
• Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.

GOAT CHEESE WRAPPED IN PHYLLO

Steps:

• Melt butter in large nonstick skillet over medium heat.
• Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
• Add vinegar and honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
• Stir in thyme.
• Stack phyllo, coating each layer with cooking spray.
• Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
• Top evenly with goat cheese.
• Lift corners and twist together.
• Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
• Bake at 375°F for 12 minutes or until golden.

GOAT CHEESE AND RED PEPPER PHYLLO TRIANGLES WITH OLIVE FRISéE SALAD

Steps:

• Make phyllo triangles:
• Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
• Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
• Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.
• Make salad:
• Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.